Try this Celeriac Soup with Scallops recipe, or contribute your own.Suggest a better description
MMMMM-------------------------VEGETABLES------------------------------ Fried julienne of carrot Roasted vegetables Celery leaves Deep fried celery Heat the oil in a large pan and fry off the onion until softened. Add the celeriac, potato, stock and bay leaf. Season with salt and pepper and bring to the boil, then simmer for 25 minutes. Place into a food processor and blend. Transfer to a clean pan, add the cream and reheat. Season and fry off the scallops. Heat the vegetables in a pan or the oven. To serve, pour the soup into a bowl, stack the vegetables and the scallops in the centre of the plate. Finish with parsley, cream whirls and fried carrots. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 82 (85%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 952.4mg||33 %|
|Potassium 28.4mg||1 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.5g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 96
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.